Veal Scaloppini Putanesca

Veal Scaloppini Putanesca
  • 4 servings
  • 0:05 Preparation
  • 0:06 Cooking
  • 0:11 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 8 x 3 oz
    (8 x 90 g)

    veal scaloppini weighing

  • 1 Tbsp.
    (15 mL)

    pesto

  • 10

    sun-dried tomatoes in oil drained and sliced

  • 1/3 cup
    (80 mL)

    red wine

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 3 Tbsp.
    (45 mL)

    capers

  • 1/4 cup
    (60 mL)

    black olives, sliced

  • 1 Tbsp.
    (15 mL)

    red pepper flakes

  • Salt and pepper to taste

Preparation

Heat half the oil in a skillet and cook the scaloppini 2-3 min. per side. Add the remaining ingredients and continue cooking for 2 min.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007